Sous Vide rib-eye steak at 122F for 3-4 hours (I forgot to count but with Sous Vide cooking doesn't matter much after you pass a threshold where you have both denatured the proteins and run enough time-temperature curve that your bacteria are guaranteed dead). I seared it on a grill marked cast iron pan, it was fantastic and perfect, with a brown outside and a thick pink band in the middle.
With it I had home mashed rustic potatoes (I've described my crude but effective technique before), and crescent rolls.
Now I really had a leap of intuition with the rolls. I've been making store crescent rolls a lot recently, and a few day ago I decided to start adding BIG mushrooms doused with salt and butter, and they were good.
So I chopped up some mushrooms into little bits and sauteed them in butter, and then by come cleverness I managed to roll them inside the crescents! And OMG they were really good. I ran out of mushrooms so I used some left over black beans and they were good too!
So my advice is to explore what you can wrap up in the crescent triangles.
